Marrakech M'hancha
Introduction to M'hancha
M'hancha, which translates to "the serpent," is a traditional Moroccan dessert characterized by its spiraling shape that resembles a coiled snake. Originating from the vibrant city of Marrakech, this sweet treat is a staple at celebrations and special occasions across Morocco. Its layers of delicate pastry and sumptuous filling make it a sensory delight.
History
The history of M'hancha is deeply entwined with the diverse cultural influences that have shaped Moroccan cuisine over the centuries, including Berber, Arab, Andalusian, and French flavors. A symbol of prosperity and festivity, M'hancha is often served at weddings, during Ramadan, and at Eid celebrations. Preparing M'hancha embodies the Moroccan principles of hospitality and sharing, as its generous size and intricate preparation often call for it to be shared among family and friends.
Ingredients
- Filo pastry - 500g
- Ground almonds - 250g
- Icing sugar - 100g
- Butter, melted - 100g
- Orange blossom water - 3 tablespoons
- Cinnamon - 1 teaspoon
- Egg - 1, beaten
- Rose water (optional, for serving) - 1 tablespoon
- Honey (for glazing) - 3 tablespoons
- Water - 2 tablespoons
- Pistachios, chopped (for garnish) - 50g
Preparation
Step 1: Making the Almond Filling
In a large bowl, combine the ground almonds, icing sugar, and cinnamon. Add the orange blossom water and mix until the mixture forms a thick paste. You can adjust the flavor balance by adding more cinnamon or orange blossom water to taste.
Step 2: Preparing the Filo Pastry
Carefully unroll the filo pastry and cover with a damp cloth to prevent it from drying out. Place one sheet of filo pastry on a work surface and brush with the melted butter. Repeat with two more sheets, laying them on top of each other to form a single stack.
Step 3: Assembling the Serpent
Spread a portion of the almond filling along the edge of the pastry stack. Gently roll the pastry over the filling to create a long cylinder shape. Carefully coil the cylinder into a loose spiral, resembling a snake. Place the spiral on a baking sheet lined with parchment paper. Continue this process with the remaining pastry and filling, adding each piece to the coil to form one continuous, larger spiral.
Cooking Process
Step 4: Baking the M'hancha
Preheat your oven to 180°C (350°F). Beat the egg and brush it over the surface of the M'hancha to give it a golden finish. Bake for 20-30 minutes or until the pastry is crisp and golden brown. Use a cooking timer to ensure perfect results.
Step 5: Glazing and Garnishing
While the M'hancha is baking, heat the honey and water in a small saucepan until combined and slightly thickened. Once the M'hancha is done, immediately brush the honey glaze over the hot pastry. Sprinkle with chopped pistachios and allow to cool slightly.
Serving Suggestions
To enhance the flavors, you can drizzle a little rose water over the M'hancha just before serving. This dessert pairs beautifully with a fresh mint tea or a rich Moroccan coffee, and can be enjoyed warm or at room temperature. Its crisp exterior and soft, fragrant filling offer a delightful contrast that is sure to impress your guests.
Enjoying M'hancha
As you savor each bite of this delightful Marrakech specialty, take a moment to appreciate the rich tapestry of Moroccan culture and tradition infused in this dish. It's more than a dessert; it's an experience that embodies the warmth and hospitality of Moroccan kitchens.